AFC Traditional Soft Tofu is the least dense and least solid compared to the Firm and Medium Tofu. The Soft Tofu texture has a higher concentration of water and is formed by coagulating soy milk with an edible acid substance called Glucono delta-lactone (GDL) along with calcium sulfate. GDL is used in nearly all forms of soft tofu as it gives the tofu its smooth overall texture. Comprised mainly of water, soft tofu still comes packaged in a solid brick shaped form. Most use soft tofu as an added ingredient in blended shakes and smoothies while some consume it cold as-is with garnish. Nonetheless, it is still considered a form of meat substitute and can be also used in many appetizers, soups and desserts.